Restaurant Style Chicken Tikka Masala

Name: Restaurant Style Chicken Tikka Masala
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 lb boneless skinless chicken thighs; 0.5 cup plain yogurt; 2 tbsp grated ginger; 2 tbsp pressed garlic; 1 lime; 2 tsp chili powder; 0.25 tsp turmeric; 0.5 tsp garam masala; 0.25 tsp liquid smoke; salt; 2 tbsp vegetable oil; 1 onion; 1 jalapeno; 2 tsp grated ginger; 2 tsp pressed garlic; 1 tomatoes; 2 tsp tomato paste; 0.25 tsp turmeric; 1 tsp chili powder; 1 tsp coriander; 0.5 tsp garam masala; salt; 0.5 cup heavy cream; 0.25 cup chopped fresh cilantro

Grilled chicken, yogurt and lime, warmed with garam masala and ginger, a South Asian dish. Finish with chopped fresh cilantro.

45 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 15 min · 45 min total
Difficulty: medium

1
Mix marinade ingredients together. Pour over chicken and stir to coat. Cover and refrigerate for 1 to 2 hours.
120 min
2
Put the chicken pieces on a metal skewer and light your broiler (you may also grill them on your barbecue) and cook until the juices run clear and the meat is blackened in places, turning occasionally. Remove from the skewers and set aside.
3
Heat the oil over medium heat and sauté the onions and jalapeno until soft. Add the ginger and garlic and cook for 30 seconds, stirring constantly.
1 min
4
Add the tomatoes, tomato paste and spices and cook on medium low heat. Add water if necessary to prevent sticking. When the ingredients are well blended and the sauce is fragrant, add the chicken and the cream. Heat through but do not boil.
5
Garnish with chopped fresh cilantro and serve over basmati rice.